Creamy and spiced pumpkin custard with a smooth, silky texture—this simple and elegant dessert is perfect for fall and the holiday season!

1 (15 oz) can pumpkin puree

1 1/4 cups (300 ml) evaporated milk

3/4 cup (150 g) granulated sugar

2 large eggs, beaten

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

For Serving (Optional): Whipped cream

Ground cinnamon or nutmeg, for garnish

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Preheat your oven to 350°F (175°C). Lightly grease 6 ramekins or custard cups.
In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined.
Divide the pumpkin custard mixture evenly among the prepared ramekins. Place the ramekins into a large baking dish or roasting pan.
Carefully pour hot water into the baking dish around the ramekins, filling it about halfway up the sides (this helps the custard cook gently and evenly).
Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center. Remove the ramekins from the water bath and allow them to cool to room temperature.
Refrigerate the custards for at least 2 hours or until completely chilled. Top with whipped cream and a sprinkle of cinnamon or nutmeg before serving.

Make sure the water bath doesn’t spill into the ramekins.
Custards can be made a day in advance and chilled until serving.
For extra flavor, experiment with different toppings like caramel sauce or crushed nuts.